This One Pot Pasta is the easiest dinner to make with minimal cleanup and is made start to finish in under an hour. It is plant-based, filled with vegetables, and can be easily gluten-free. This recipe is perfect for even the pickiest of eaters so it’s sure to be a family favorite. Looking for more easy, healthy, and satisfying dinner recipes? Try my Mediterranean Gnocchi, Vegan Lasagna Soup, or One Pan Taco Casserole next.
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Notes on Ingredients
- Pasta: Use gluten-free pasta if needed. I love using a high protein pasta like chickpea or red lentil pasta.
- Coconut Milk: Full-fat canned coconut milk adds creaminess to this recipe. You can substitute another non-dairy milk like regular coconut milk, almond milk. Just be sure the milk is plain and unsweetened.
- Marinara Sauce: I love using Sauz Marinara sauce because it’s made with olive oil and has no added sugar.
- Nutritional Yeast: Nutritional yeast adds cheesiness to this recipe without the dairy. You can find nutritional yeast in the spices and seasoning aisle or the baking aisle in your grocery store.
- Spinach: Chopped fresh spinach is what this recipe uses, but you could use chopped frozen spinach for an easier/more budget friendly option.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make One Pot Pasta?
- In a large pot, saute garlic, tomatoes, zucchini and bell pepper in oil for 5 minutes.
- Add in the pasta, coconut milk, broth, water, marinara and spices. Mix well.
- Bring to a boil then stir every minute until it thickens up and pasta is cooked (usually 10-12 minutes, depending on the pasta you are using).
- Throw in spinach once pasta is cooked through and mix in until wilted.
- Garnish and serve fresh.
- Step 1: First, sauté the garlic, bell pepper, and zucchini in oil.
- Step 2: Then, add the pasta, veggie broth, coconut milk, marinara, and spices.
- Step 3: Mix it all together.
- Step 4: Next, bring to a boil and cook until the pasta is done and sauce has thickened.
- Step 5: Mix in chopped spinach and stir until wilted.
- Step 6: Lastly, garnish and serve warm.
Commonly Asked Questions
Store the pasta for up to 4 days in the fridge in an airtight container. Reheat the pasta in the microwave or on the stove for a couple minutes. If you love easy, one pot pastas like this, try my One Pan Tuscan Pasta next!
You can use any vegetables you like for this. Chopped eggplant or diced carrots would be really great add-ins. Just be sure to sauté and cook the veggies all the way through.
Yes, make this pasta gluten-free by using your favorite gluten-free pasta. Another GF-friendly pasta dish is my All Your Greens Pasta!
I love to pair my pasta with a light and refreshing salad like my Longevity Salad and then for dessert, I’d serve these Vegan Gluten-Free Sugar Cookie Bars.
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Extra Helpful Tips
- Chop the tomatoes, zucchini, and bell peppers in bite size pieces before cooking.
- If you want to thin out the recipe, add more water or veggie broth in small increments until it reaches your desired consistency.
- If gluten free, sub out the regular pasta for a gluten free pasta of choice.
- If you love this quick & easy one pot pasta, you’re going to love my Easy Peanut Udon Noodles and One-Pot Mexican Quinoa.
How to Store
Store in an airtight container for up to 4 days. To reheat, simply microwave or heat on the stove for a couple minutes.
More One Pan Meals
If you tried this One Pot Pasta or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
One Pot Pasta
Equipment
- 1 pot non stick and large enough to fit all of the pasta and veggies
- 1 knife sharp enough to cut the veggies
- 1 cheese grater optional for vegan parmesan on top
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic
- 1 pint cherry tomatoes quartered
- 1 zucchini diced
- 1 bell pepper diced
- 16 oz pasta
- 1 cup coconut milk canned, full fat, unsweetened
- 2 cups vegetable broth
- 2 cups water
- 2 cups marinara sauce
- ¼ cup nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- pinch chili flakes
- pinch salt and pepper
- 2 cups spinach chopped
Garnish
- basil fresh
- vegan parmesan
Instructions
- Start by chopping the tomatoes, zucchini and bell peppers into small cubes.
- Then, saute the garlic, tomatoes, zucchini and bell pepper in oil for 5 minutes on medium high heat.
- Add in the pasta, coconut milk, broth, water, marinara and spices and mix well.
- Bring the pot to a boil and stir every minute until it thickens up and pasta is cooked.
- Add in the spinach when it’s done cooking and mix until wilted.
- Garnish with basil and parmesan (I use dairy-free) and serve fresh.
Notes
- If you’re out of pasta, you can use rice or quinoa. Or, if you are gluten free, sub out regular pasta for a gluten free pasta of choice.
- Stir the pot continuously so that the pasta doesn’t stick.
- Chop the tomatoes, zucchini, and bell peppers in bite size pieces before cooking.
- If the liquid in the pot runs out and the pasta still isn’t done, add more vegetable broth or water in 1 cup increments until the pasta cooks to your liking.
Jordan Stacy says
This one pot pasta is creamy, satiating, and soo easy to make! This 30-minute meal is a weeknight lifesaver!